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Wild Alaska Pollock Steamed in banana Leaves with Chiles and Mango Salsa

Prep Time 25 minutes
Yield 4 servings
Wild Alaska Pollock Steamed in banana Leaves with Chiles and Mango Salsa

Ingredients

  • 4 each banana leaves
  • 2 cloves garlic cloves
  • 1 each red thai pepper or fresno chile
  • 2 each limes, juiced
  • Salt
  • 4 each Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless 449466
  • Butcher string for tying
  • 2 cups cooked rice (for serving)
  • 1 small mango, cut into a small dice
  • 1 each red thai pepper or fresno chile, minced
  • 2 each limes, juiced
  • 1 tablespoon fish sauce
  • 1/4 cup coarsely chopped cilantro
  • 1/2 cup coarsely chopped mint
  • Salt

Directions

Remove ribs from banana leaves and set in a large bowl of hot water to soften for about 1 minute, and pat dry. Cut banana leaves into 6-inch squares.

In a food processor or using a mortar and pestle, pulse or grind the garlic, chile and lime juice to form a paste. Season with salt. Spread the paste evenly over each piece of Wild Alaskan Pollock.

Working one at a time, set each fish fillet in the center of a banana leaf square. Fold fish into the banana leaf as if you were wrapping a present, and tie with a piece of butcher string to seal.

Arrange fish packets seam side down on a bamboo steamer or on a large steamer rack. Steam packets, covered, over boiling water until fish is cooked through, about 8 minutes.

While packets are steaming, make the mango salsa. In a large bowl, stir together mango, chiles, lime juice, fish sauce and herbs. Season with salt to taste. Serve cooked fish with mango salad and steamed rice.

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